Giada De Laurentiis’ Baked Rigatoni with Sausage ​| Giada Entertains | Food Network

Giada bakes rigatoni with sweet Italian sausage, broccoli and ricotta, all topped with gooey melted mozzarella!
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Whether it’s a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.

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Baked Rigatoni with Sausage
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

Topping:

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt

Pasta:

1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Directions

Preheat the oven to 400 degrees F.

For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.

For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.

Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.

Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

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Giada De Laurentiis’ Baked Rigatoni with Sausage ​​| Giada Entertains | Food Network

I’m browning some italian sweet sausage so i just want to cut up the sausage a little bit so every bite of pasta gets a little bit of flavor so while that finishes off grab some broccoli so i’m going to put my greens in the baked pasta

So you just want to cut it up okay take all the broccoli and toss it right on top of the sausage a little bit of salt to season it and then we’re going to take some garlic just smash it and just peel the skin off of it time for the sauce

So i just have some marinara you can always use store-bought your favorite jarred sauce just make sure that all of the broccoli in the sausage gets a little bit of the sauce i am going to throw my pasta in and the pasta is only going to cook for a very

Little amount of time like five minutes because it’s going to finish cooking in the dish that way you don’t overcook the pasta it’s still got a little bit of a bite to it and we’re gonna make vegatoni which are my little favorite little tube pasta with limes on it there we go

Pasta in so i’ve got a cup of ricotta cheese and i have some mozzarella that i’m gonna put on top of the pasta once we’re done i’m gonna take some fresh basil and we’re gonna chop the basil add it to the ricotta cheese because we’re gonna dollop a little bit of ricotta like

Little hidden gems inside the baked pasta which i think will be fun to eat okay basil in and a little bit of salt to season it mix it all together okay that’s done now let’s check on our pasta i’m not gonna taste it because it’s not cooked yet there we go

But it’s got a nice texture to it i’m gonna add it right into the pan i need my ladle we’re gonna do about a half a cup of pasta water remember the pasta water adds that little extra moisture that we need to cook the broccoli we’re gonna grate some parmigiano reggiano cheese perfect

Okay so now just toss everything together and see the pasta continues to cook in here and it absorbs all the flavors of the sausage and the sauce so i take that he caught the cheese and i take some dollops of it and we’re just gonna dollop it

In different parts and then i’ll just sort of hide it with the rest of the pasta just cover it up take some of the pasta and just cover it up because the ricotta will melt slightly but it won’t melt like a mozzarella that’s why i like it inside instead of on top

Add the mozzarella to get a nice sort of cheesy crust on top so just some shredded mozzarella make sure it’s on top of all of rigatoni look at that we’re gonna pop this in a 400 degree oven for 20 minutes until all the cheese is melted and we get a nice

Cheesy golden crust on top You